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All Journal agriTECH AGRITEKNO, Jurnal Teknologi Pertanian Ensiklopedia of Journal Jurnal Bio-Geo Material Dan Energi Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Jurnal Diskursus Ilmiah Kesehatan Prosiding Seminar Hasil Penelitian dan Pengabdian Kepada Masyarakat Jurnal Abdimas Kesehatan Jurnal Akademika Baiturrahim Jambi Prosiding Seminar Kesehatan Nasional Sriwijaya Foodtech Journal Miracle Get Journal
Satiti Kawuri Putri
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Pengaruh Jenis Ikan terhadap Rendemen, Mutu Sensori, dan Tingkat Penjualan Pindang di Unit Pengolahan Ikan X Jembrana Anis Khairunnisa; Ni Gusti Ayu Putu Intan Sri Wahyuni; Citra Defira; Satiti Kawuri Putri
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Unit Pengolahan Ikan X merupakan salah satu usaha kecil dan menengah (UKM) yang fokus pada produksi ikan pindang. Penelitian ini bertujuan untuk mengevaluasi pengaruh jenis ikan terhadap rendemen, mutu sensori, dan tingkat penjualan pindang di Unit Pengolahan Ikan X. Penelitian ini menggunakan empat jenis ikan pindang yakni tongkol (P1), cakalang (P2), lemuru (P3), dan slengseng (P4). Penelitian dilakukan menggunakan rancangan acak lengkap (RAL) dengan satu faktor perlakuan, yaitu perbedaan jenis ikan, dan melibatkan analisis rendemen, mutu sensori, serta tingkat penjualan selama tujuh hari. Mutu sensori diuji menggunakan metode hedonik dengan 30 panelis konsumen. Hasil penelitian menunjukkan bahwa jenis ikan berpengaruh signifikan terhadap rendemen, mutu sensori, dan tingkat penjualan (p<0,05). Rata-rata rendemen tertinggi ditemukan pada P4 (82,04%), sedangkan P3 memiliki rendemen terendah (37,02%). Analisis mutu sensori menunjukkan bahwa P1 memiliki tingkat penjualan dan penerimaan tertinggi dalam atribut kenampakan, tekstur, rasa, dan aroma. Sementara itu, P2 menunjukkan tingkat penjualan dan penerimaan terendah untuk semua atribut sensori. Penelitian ini menyimpulkan bahwa jenis ikan memiliki pengaruh yang signifikan terhadap persentase rendemen, mutu organoleptik, dan tingkat penjualan terhadap produk pindang. Hasil ini dapat dijadikan acuan dalam memilih bahan baku dan strategi pengembangan produk untuk meningkatkan daya saing pasar.
Kajian Pemanfaatan Ebi sebagai Flavor Enhancer Alami terhadap Palatabilitas dan Analisis Usaha Siomay Kombinasi Ayam-Udang Anis Khairunnisa; Novita Lestari; Citra Defira; Satiti Kawuri Putri
Sriwijaya FoodTech Journal Vol 3 No 01 (2026): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v3i01.29

Abstract

Siomay is an animal protein-based processed food product characterized by a savory taste and chewy texture, requiring flavor enhancers to improve its palatability. This study aimed to analyze the effect of shrimp powder (ebi) addition as a natural flavor enhancer on the palatability of chicken–shrimp shumai and to evaluate its business feasibility. The study employed four treatments of ebi addition: D0 (0%), D1 (3%), D2 (5%), and D3 (7%). The observed parameters included sensory attributes of taste, aroma, and texture using a hedonic test, as well as business analysis consisting of Total Cost (TC), Cost of Production (COP), selling price, profit, Break Even Point (BEP), and Benefit Cost Ratio (BCR). The results showed that the addition of ebi affected the palatability of chicken–shrimp shumai, particularly in terms of taste, aroma, and texture. Treatment D2 produced the highest panelist acceptance with the most preferred taste, aroma, and texture characteristics. The business analysis indicated that all treatments were economically feasible, as shown by BCR values greater than 1. Treatment D2 demonstrated the best economic performance with a total production cost of Rp40,240 per batch, a profit of Rp17,760 per batch, and a BCR value of 1.44. Therefore, the addition of 5% ebi was considered the most optimal formulation both sensorially and economically for chicken–shrimp shumai products.
Co-Authors Aisah Aisah Anggraini, Anna Anis Khairunnisa Arnati Wulansari Ayu Diana Meilantika Bella Dwi Pasca Chandra, Filius Citra Defira Dari, Dini Wulan Dini Wulan Dari Dira Aprilia Dwi Lestari Fita, Ayu Fitriyan Kurnia I Made Aditya Nugraha Lieza Corsita Mahaldika Cesrany Mila Sari Mulat, Trimaya Cahya Mursalin Mursalin Mursyid - Ni Gusti Ayu Putu Intan Sri Wahyuni Ni Gusti Ayu Putu Intan Sri Wahyuni Novita Lestari Nuri Andarwulan Nurlaini Nurlaini Nurpratama, Widya Lestari Oktaviani Peranginangin Pratama, Yogie Purwiyatno Hariyadi Putri Maharani Putri, Meta Atika Putri, Satiti Raisa Sevina Rani Anggraini, Rani Ririn Fatma Nanda Rizki, Tri Tesa, Tesa Tina Yuli Fatmawati Ulyarti - Vifiyanti, Widya Wenny Octavia Wulansari, Arnanti yogie zulni pratama